One Pot Garlic Chicken Thighs with Broccoli

One Pot Garlic Chicken Thighs with Broccoli is a super quick and easy meal to make in a pinch. Crisp chicken thighs, garlic, penne pasta, and tender broccoli florets - you can't go wrong!

yield: SERVES 4

  • 2 tablespoons olive oil
  • 6 chicken thighs (bone-in, skin-on)
  • 1 1/2 teaspoons kosher salt (or to taste)
  • 1 1/2 teaspoons cracked black pepper (or to taste)
  • 4 cloves garlic, minced
  • 1 1/2 cups chicken broth - see notes
  • 2 2/3 cups dry penne pasta (approximately 2/3 cup per person)
  • 5 cups fresh broccoli florets
  • garnish with a little more olive oil and Parmesan cheese if desired

  1. Preheat the oven to 400°F. In a large OVEN SAFE Dutch oven, heat the oil over medium high.
  2. Sprinkle the chicken thighs liberally with salt and pepper and place them in the heated Dutch oven skin-side-down. Let them cook for 3-4 minutes. You want to crisp the skin. Turn the chicken and cook for 3-4 more minutes, adding the garlic after 2 mins. Move the garlic around so it cooks and becomes fragrant but DOES NOT burn.
  3. Add the liquid to the hot pot and then place it in the oven. Cook for 20 mins or until the internal temperature of the chicken reads 160°F.
  4. CAREFULLY place the hot dutch oven on a burner. Remove the chicken. Leave the liquid and cooked bits. Add 2 cups of water. Bring it to a boil. Add the pasta, reduce the heat to medium, and let it cook for about 6 minutes. Then add the broccoli florets. Stir and cover.
  5. Cook for 3 more minutes or until the broccoli is tender but still bright green and the pasta is al dente.
  6. Garnish with a little more olive oil and a sprinkle of Parmesan cheese if desired.

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